Proximate, Physical And Sensory Properties Of Baked Buns Produced From The Blends Of Wheat Flour (Triticum Vulgare), Instant Cassava Flour (Manihot Esculenta) And Avacado Pear Pulp (Persea Americana M.):- Abraham, Vanessa C

ABSTRACT

This study investigated the Proximate, physical and sensory properties of baked buns produced from the blends of wheat flour (Triticum vulgare), instant cassava flour (Mamhot escidenta) and avacado pear pulp {Persea americana m.). Wholesome cassava root, wheat grain and avacado pear fruit were procured. Cassava root and wheat grain were processed into flour, while the avacado pear was deseeded and blended into pulp. Percentage (%) blends were formulated at the ratio of 95 % wheat flour: 5 % avacado pear pulp, 90 % wheat flour: 5 % instant cassava flour: 5 % avacado pear pulp, 80 % wheat flour: 15 % instant cassava flour: 5 % avacado pear pulp, 70 % wheat flour: 25 % instant cassava flour: 5 % avacado pear pulp and 95 % instant cassava flour: 5 % avacado pear pulp. Buns was produced from the blends. Proximate composition ofthe buns and flour, and physical properties were analyzed using standard methods , while sensory properties was carried out on the buns using a 9-point Hedonic scale. The results revealed that the proximate composition ofthe buns showed that moisture content, ash, fat, crude fibre, crude protein and carbohydrate ranged from 29.72 to 32.49 %, 1.16 to 2.04 %, 1.73 to 5.38 %, 0.90 to 1.72 %, 1.31 to 12.64 % and 46.95 to 62.22 % respectively. The proximate composition of the flour showed that moisture content, ash, fat, crude fibre, crude protein and carbohydrate ranged from 8.29 to 9.00 %, 0.44 to 0.68 %, 0.30 to 1.94 %, 0.80 to 0.87 %, 0.49 to 11.11 % and 76.49 to 89.61 % respectively. The result ofthe physical properties showed that loaf volume, density, specific volume and weight ranged from 1.01 to 1.22 cm3, 4.26 to 5.62 g/cm3, 0.12 to 0.28 g/cm3 and 40.40 to 75.20 g respectively. Result of the sensory properties showed that panelist accepted all the samples except for sample E (95 % instant cassava flour: 5 % avacado pear pulp) that was rated below 5 for all the sensory parameters analysed. Virtually all the samples were accepted as no outright rejection was observed for any ofthe samples.